Wind speed and air temperature are used to calculate a windchill factor.
<u>Explanation:</u>
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Wind-chill factor is the reduction of body temperature due to the passing flow of lower-temperature air.
The air temperature value is always higher than the wind chill numbers. the heat index will be used if the apparent temperature is higher than the air temperature.So, Wind speed and air temperature are mainly used to calculate a windchill factor.
There are many ways, the surface loses its heat through conduction, evaporation,radiation, and convection.The rate of convection depends on the difference in temperature between the surface and the fluid surrounding the surface and the velocity of that fluid with respect to the surface. The air around the warm surface will be heated, an insulating layer of warm air forms against the surface.The layer becomes a boundary between two. As the wind speed is high the surface cools down rapidly.
The final temperature of the tea cup is 100°C.
<h3>What is internal energy?</h3>
The Internal energy is the energy of a substance due to to the constant random motion of its particles.
The symbol for internal energy of a substance is U and it is measured in Joules.
ΔU = q + W
- W is the mechanical work.
In conclusion, the final temperature of the tea cup at room temperature of 24 °C which is heated until it has twice the internal energy is 100°C.
Learn more about internal energy at: brainly.com/question/24028630
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Answer:
(a) The spring constant is 59.23 N/m
(b) The total energy involved in the motion is 0.06 J
Explanation:
Given;
mass, m = 240 g = 0.24 kg
frequency, f = 2.5 Hz
amplitude of the oscillation, A = 4.5 cm = 0.045 m
The angular speed is calculated as;
ω = 2πf
ω = 2 x π x 2.5
ω = 15.71 rad/s
(a) The spring constant is calculated as;
(b) The total energy involved in the motion;
E = ¹/₂kA²
E = (0.5) x (59.23) x (0.045)²
E = 0.06 J
TRUE.
Taste and smell senses are separate senses with their own receptor organs yet they are intimately entwined. Tastants, chemicals in foods are detected by taste buds which consist of special sensory cells.. When stimulated, these cells send signals to specific areas of the brain which then makes us conscious of the perception of taste. Also specialized cells in the nose pick up odorants, airborne odor molecules. Odorants stimulate receptor proteins found on hairlike cilia at the tips of the sensory cells, a process that initiates a neural response.
